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Brandy
Brandy is distilled wine, generally 40-60% alcohol by volume. It may have it's origins in ancient Babylon.
There are three types: Cognac, Armagnac & Pomace. Cognac is produced using the pot still method of distillation.
Aging is in oak barrels, from three years on up. Armagnac is from the Gascony region of southwestern France and has
vintage specificity. Pomace is made from seeds and stems as well as the crushed grapes.
Sherry
Sherry is "fortified wine" made from several types of Spanish grapes. After fermentation, brandy is
added. Some sherries are finished with a yeast fermentation. Harvey's Bristol Cream is a blend of four sherry
types: Fino, Amontillado, Oloroso, & Pedro Ximenez.
Port
Ports are fortified wine specific to a region of northern Portugal. Unlike Sherry, brandy is added to the wine at
a specific point in the fermentation process to stop it and produce Port. This preserves the residual sugar, or "brix"
content at a certain level. Ports are often blended with older vintages for continuity. "LBV" or Late
Bottled Vintage" is made from grapes grown in a single year. Ports are best enjoyed at 61 degrees F.
Madeira
Madeira is similar but is made in an unusual manner. Maturation is
hastened by subjecting the wine to high temperatures for a number of months, from 100-140 degrees F. The wine mellows,
but it is also exposed to air, causing some oxidation. Because of this process, once opened a bottle can stay stable
for a long time. There are some Madeiras that are 150 years old. Madeiras are made from a combination of several
different types of red & white grapes, one of which is Verdelho. This grape has also been used to made some great
wines on its own. We carry the 'Hope Verdelho', a fine white wine from Australia. We currently carry Blandy's
Alvada Madeira.
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